An edition of Le confiseur impérial, ou, L'art du confiseur dévoilé aux gourmands
(1811)
Le confiseur impérial, ou, L'art du confiseur dévoilé aux gourmands
contenant la manière de faire, par excellence et avec économie, les confitures, conserves, gelées, marmelades, compotes, crêmes d'entremets, dragées, pastilles, sirops, punch, pains d'épices de Hollande, macarons, biscuits, fruits à l'eau-de-vie, ratafias, liqueurs fines, crêmes et huiles; la fabrication du chocolat, les eaux odoriférantes, les glaces, la limonade, l'orgeat, le thé, le chocolat et le café; une instruction sur la distillation, et sur la manière de faire le vinaigre et de l'aromatiser
Troisième édition, augmentée de la manière de faire le sirop de sucre ... etc., etc.
by Louise-Béate-Augustine Friedel
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Previews available in: French
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Book Details
Published in
A Paris
Edition Notes
Engraved frontispiece t.p. on verso facing t.p.
Includes half t.p.
Table of contents at end.
First ed. (1801) has title: L'art du confiseur.
John Adams Library copy inscribed on first leaf: "Washington Adams House."
John Adams Library copy inscribed on half t.p.: "Adams House James Stevens."
John Adams Library copy transferred from the supervisors of the Temple and School Fund. Quincy, Mass., 1894.
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- Created October 26, 2011
- 2 revisions
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| December 14, 2011 | Edited by ImportBot | import new book |
| October 26, 2011 | Created by ImportBot | Imported from Internet Archive item record. |